Zwieback (double buns): Just Like Oma Used to Make!

March 5, 2018Charlene

Zwieback are a double bun that is light, buttery and flakey. They’re dinner rolls just like Oma used to make! They will literally melt in your mouth!

So I found this recipe in the notebook of recipes Oma had collected over the years. I don’t know if it’s the one she used but it sure tastes the same as what I remember eating at faspas at her house! Zwieback is one of those recipes that you learned baking alongside your mother and grandmother and was made so often that no real recipe is written down. Everything is done from memory, so likely her recipe passed with her. I just wish I had been able to learn how to make zwieback from her directly.

Faspa [Fah-spa] – a late afternoon meal usually consisting of buns, cheese, cold cuts, pickles and other non-cooked dishes.

These buns are more like a dinner roll than hamburger bun. Traditionally they are served at faspa, funerals, celebrations, family gatherings or special events where they are served alongside cubes of cheese, homemade jams and cold cut meats.

The term zwieback means double buns where one small bun is pressed on top of a slightly larger bun making them easy to pull apart. They’re fun to eat but beware… these delicious rolls are sure to add some inches to those menno hips if you eat too many!

I'm Charlene! A Mountie's wife, mama of 3 and a Mennonite girl sharing heritage recipes.
On my good days I juggle family, food and work like a pro. More often than not I binge on chocolate and spend hours reading a good book.
I'm a rural girl transplanted into the suburbs.
Welcome to my suburban homestead!

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